baguette

Craving a crusty French loaf?  Look no further than this easy baguette recipe.  Only 4 ingredients and it's mostly down time!  You can do this!

Crusty French Baguette Recipe

water

active dry yeast*

bread flour

salt

flour, (for dusting)

Measure the warm water in a small bowl and sprinkle the yeast on top.  Set aside and allow the yeast to dissolve and become foamy.

Measure the bread flour into a large bowl and stir in the salt.

Make a well in the center of the flour mixture, and stir in the dissolved yeast.

Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like)  has formed (you may not need to use all of the water).

Cover the bowl with plastic wrap and allow it to rest for 30 minutes.

Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds.&nbsp; Turn 90 degrees and repeat.&nbsp;

Place the dough in a large oiled bowl, and cover with plastic wrap.  Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).

Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.&nbsp;&nbsp;

Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).

Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.

Uncover the baguettes and transfer to lightly greased baking sheets.

Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.&nbsp;

Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes).  The baguettes should give a hollow sound when tapped. 

https://embed.mediavine.com/videos/wzppzeujvo5rods4mrqp

Craving a crusty French loaf? Look no further than this easy baguette recipe. Only 4 ingredients and it’s mostly down time! You can do this!

A bottle of workmanlike Scotch or other whiskey can be as useful in the kitchen as it is on the bar, contributing alcohol and flavor to a range of recipes. A splash of it can sharpen a pan sauce for steak or pork, it’s excellent flambé material, and it’s especially compatible with dried fruit. I have soaked dried currants in whiskey to add to <a href="https://cooking.nytimes.com/recipes/11712-chocolate-whiskey-cake?action=click&module=Global Search Recipe Card&pgType=search&rank=1">a simple chocolate cake</a>. For this recipe, which takes its cue from the Blood and Sand cocktail made with orange juice and Scotch, I used the spirit to bolster a warm bread pudding laced with orange, both grated zest and candied peel, and finished with a marmalade and whiskey glaze. Supermarkets and fancy food shops, as well as online sources, sell candied orange peel. But absent that ingredient you can substitute slivered dried Turkish apricots.

Whiskey-Orange Bread Pudding

Unsalted butter

480 milliliters whole milk

sugar

orange

Scotch whisky

eggs,

baguette (about 235 grams) torn in small pieces

orange marmalade

mascarpone

Heavily butter a 6-cup square or round baking dish. Place milk and sugar in a saucepan, heat until it is about to simmer and remove from heat. Add orange zest and salt. Set aside until just warm, about 10 minutes. Stir in 4 tablespoons of the whisky. When the milk mixture is no longer hot, beat in the eggs.

Heat oven to 350 degrees. Place the bread pieces in a large bowl. Pour milk mixture over them, add candied peel and let soak 15 minutes. Place marmalade in a small saucepan, add remaining whisky and heat to dissolve whisky in the marmalade.

Spoon half the bread mixture into a baking dish and smooth the surface. Cover with dabs of half the mascarpone. Spoon in remaining bread mixture. Place in the oven and bake 15 minutes. Brush with marmalade and whiskey glaze and continue baking until top is lightly brown and starts to become crusty, another 30 to 40 minutes.

Remove from oven and let cool at least 30 minutes before serving. Beat remaining mascarpone with a whisk or fork for several minutes to smooth and loosen it. Serve alongside.

Classic banh mi, one of the most delectable sandwiches known to humankind, is built in a crisp baguette spread with mayonnaise, and contains pâté, ham and roasted pork, along with strips of pickled vegetables, cilantro and hot chiles. But there are countless variations on this Vietnamese staple. Some are filled with chicken, others with beef, and a Louisiana po’ boy-style banh mi contains fried oysters. Miniature crab cakes are another option — what’s not to like?

Crab Cake Banh Mi Sandwich

crab meat

Salt and pepper

cornstarch

scallions

mayonnaise, preferably homemade

bread crumbs

lime juice

ginger

fish sauce

brown sugar

carrot,

cucumber,

Vegetable oil,

sandwich rolls

lettuce leaves

jalapeño peppers

cilantro

basil

mint

Place crab meat in a small bowl and season lightly with salt and pepper. Add cornstarch, scallions and 2 tablespoons mayonnaise and mix thoroughly with a fork. Form mixture into 4 balls of equal size. Roll balls in bread crumbs, and flatten into cakes about 1/2-inch thick. Pat more crumbs onto the surfaces of each cake, transfer cakes to a plate and refrigerate until ready to cook.

In a small bowl, whisk together lime juice, ginger, fish sauce and brown sugar. Add carrots and cucumbers and toss to coast. Set aside for 5 minutes to pickle slightly.

Set a small skillet over medium heat and add oil to a 1/4-inch depth. When oil is hot, carefully add crab cakes, using a spatula. Cook for 1 to 2 minutes on each side, until nicely browned and crisped. Remove and blot on paper towels.

Split the sandwich rolls lengthwise and coat interior surfaces with remaining mayonnaise. Lay lettuce leaves on one side of each sandwich and top each with 2 hot crab cakes and the pickled vegetables. Sprinkle with jalapeño slices and cilantro, basil and mint sprigs. Serve sandwiches immediately.

These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.

Crostini With Sun-Dried Tomato And Anchovy

baguette slices,

garlic clove,

tomato

anchovy fillets

olive oil

Red-pepper flakes

rosemary,

Flaky salt (optional)

Crostini With Sun-Dried Tomato and Anchovy

Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.

Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.

Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.

Fondue is a classic, communal, Alpine dish, and one that's easy to put together. Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge. When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until the mixture is smooth, and season with ground pepper and a splash of kirsch. Cut bread, small boiled potatoes and cornichons make for a nice accompaniment, as do any other blanched vegetables that can hold up to a dip in hot cheese.

Cheese Fondue

small, bite-size potatoes

garlic clove, halved

dry white wine

Gruyère,

Appenzeller,

kirschwasser

black pepper,

cornichons,

egg,

Cut the baguette into bite-size pieces, and put in a serving bowl. Scrub the potatoes, and transfer to a pot of water over medium heat; boil until tender, about 20 minutes. Drain, and set aside to cool in a serving bowl.

When you’re about 15 minutes from sitting down at the table, rub the inside of a fondue pot with the cut end of the garlic, then discard the garlic. Whisk together the wine and cornstarch, then pour through a fine-mesh strainer into the fondue pot. Put the pot over medium heat and continue to whisk until the liquid comes to a simmer, then turn down the heat a little and ditch the whisk for a wooden spoon. Add the Gruyère and Appenzeller, gently stirring to help it heat and melt evenly. When it’s almost smooth, turn the heat down to low, and add the Vacherin Fribourgeois. It might look alternately lumpy and oily, but keep stirring, and it will get smooth again.

At this point, you may need to adjust the texture of the fondue to make it just right for dipping. If it’s too thick and resisting the wooden spoon, add a splash of white wine to thin it slightly. Season with a tablespoon of kirschwasser and a few grinds of black pepper, and stir well. Take the fondue pot to the table, where you can keep it warm over a lit Sterno, and stir it occasionally to keep the bottom from browning. (If it gets too hot and you have an adjustable lid for the flame, turn it down or off. If it cools too much and solidifies, carry it back to the kitchen and stir it over higher heat.) Serve with bread, potatoes and cornichons on the side.

When you get down to the bottom of the pot, if you’ve still got an appetite, crack an egg directly into the fondue pot, and let it cook over the last bits of browning cheese. When the white is about set but the yolk is still runny, turn off the heat below the pot, and dip in any remaining bread.

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Best ever macaroni cheese recipe

baguette,cut into small chunks

tbsp butter,plus 1 tbsp melted

spiral or other short pasta

garlic clove,finely chopped

tsp English mustardpowder

tbsp plain flour

milk

vegetarian mature cheddar,grated

parmesan(or vegetarian alternative), grated

Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.

Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.

Cook for 1 min more, then gradually <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.

Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.

Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

The music-to-your-ears crunchy baguette crust encases soft, tangy bread that tastes sensational on its own, slathered with butter, or stuffed with your favorite fillings. We won’t tell you what to do with your bread, but this recipe from our sourdough expert Bryan Ford (@artisanbryan) will tell you exactly how to make it like a pro.&nbsp;Warning: side effects may include drooling.

Sourdough Baguettes

(50 grams) mature sourdough starter

tbsp (25 grams) organic whole wheat flour

(75 grams) organic bread flour

(70 grams) warm water

(500 grams) all purpose flour

2tsp (10 grams) kosher salt

(100 grams) levain (see above)

(375 grams) warm water

First, you’ll need to build your levain – simply mix all the levain ingredients together in a large bowl and rest at an ambient temp (72-75˚F/22-23˚C) for 3-4 hours. You’ll know when it’s ready to use – not just because of the volume increase, but because when you give it a pull you’ll see a web-like structure has developed.

Next, add 10.5oz (300g) of your warm water to your developed levain and mix to dissolve.&nbsp;

Add 17.6oz (500g) of your all-purpose flour to the liquid and mix until no dry flour is left. Let the dough rest for 30 minutes.&nbsp;

Add the salt and the last drops of water a little at a time, then squeeze and slap the dough with your hands until everything is fully incorporated. Transfer the dough to a clean, oiled bowl, cover and let rest.

After 30 minutes, perform a gentle stretch and fold: lift the dough up from each corner and fold it into the middle. Repeat this step every 30 minutes for 1 and a half hours.

Allow the dough to ferment for 4 hours at room temperature, then leave it in the refrigerator overnight for 12 hours. (Alternatively, you could do an 8 hour warm bulk if you started early in the morning). What you’re looking for at the end of this bulk fermentation, is a bubbly surface, a strong and slightly sweet smell, and a web-like structure at the bottom.

The next day, it’s time to shape your dough! On a lightly floured work surface, divide your dough into 10.5oz/7oz (300g/200g) pieces depending on whether you’re cooking full sized baguettes on the stone, or mini baguettes in a cast iron pan.&nbsp;

To shape, first form each piece into a kind of triangle. Grab the tip of the triangle and fold it into the centre with your fingertips. Continue folding the dough inwards, scooping from the bottom with your palms. Do this 2-3 times, and then switch to using the inside of your thumbs to push and roll into the baguette shape.&nbsp;To elongate your baguette, use the palm of your hands and roll the dough back and forth, using more pressure or either side to thin the ends.&nbsp;

Transfer the baguettes to a wooden chopping board coated in fine semolina, top with a dusting of flour and semolina, and let proof for 3 hours. You’ll know the baguettes are ready when the dough has expanded slightly, and is bouncy to the touch.

While the dough is proofing, fire up your&nbsp;Ooni pizza oven. Aim for 800˚F (420˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the&nbsp;Ooni Infrared Thermometer. Once the oven is up to temperature, let the heat reduce to about 500˚F (260˚C). Aim for a low flame – too high a flame might burn the baguettes.&nbsp;

Cut two baguette shaped pieces of parchment paper and lay them on your&nbsp;Ooni Pizza Peel&nbsp;with a coating of semolina. Transfer two baguettes to the parchment on the peel, score, then load into your pizza oven.If you’re cooking with cast iron, make sure to line your pan with a layer of parchment and semolina too.&nbsp;

Bake for 7-8 minutes before checking the baguettes to rotate them. Remove the parchment when rotating. If cooking with wood, add a couple of small bits of wood to keep the temp but avoid creating big flames.

Bake for a further 10 or so minutes, until the breads are brown and crispy on the outside and on the bottom. Give your breads a good old fashioned tap, if it sounds hollow&nbsp; – you’re golden!

Slide, tear and serve your baguettes. They’re extra delicious served warm, topped with butter dipped in olive oil.

https://www.youtube.com/watch?v=oegoQPDnGCg

The music-to-your-ears crunchy baguette crust encases soft, tangy bread that tastes sensational on its own, slathered with butter, or stuffed with your favorite fillings. We won’t tell you what to do with your bread, but this recipe from our sourdough expert Bryan Ford (@artisanbryan) will tell you exactly how to make it like a pro.&amp;nbsp;Warning: side effects may include drooling.

This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans. Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce. The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy. “They say the sign of a good po’ boy is how many napkins it takes to get through a sandwich,” Mr. Landry said. “This one takes a lot of napkins.” At Borgne he garnishes it with crispy fried onions, Tabasco-enhanced mayonnaise and melted Swiss cheese.

Roast Pork Dip

bone-in pork butt (approximately 5 to 7 pounds)

garlic,

Kosher salt

Black pepper

celery stalks, roughly chopped

carrot, roughly chopped

onion, roughly chopped

bay leaves

chicken stock

white wine

tomatoes

unsalted butter

all-purpose flour

Crusty rolls or baguette

Heat oven to 400 degrees. Using a small knife, make several incisions about 1/2 inch long and 1 inch deep all over the pork. Cut garlic cloves in half lengthwise and insert garlic pieces into each incision. Generously season pork all over with salt, pepper, chopped thyme and rosemary.

Place celery, carrot, onion and bay leaves in a large roasting pan. Lay pork butt on top, fat side up.

Roast pork for 30 minutes, then lower oven temperature to 300 degrees. Add chicken stock, wine and tomatoes to roasting pan. Continue to cook pork until internal temperature registers 190 degrees with an instant-read thermometer and meat is fork-tender, another 3 to 4 hours. If pork begins to brown too quickly, cover loosely with aluminum foil.

Transfer pork to a platter and allow to rest for at least 20 minutes. Using a fine sieve, strain cooking liquid. Skim off as much fat as you can and reserve liquid.

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly until a light brown roux is formed, 7 to 8 minutes. Whisk in 4 cups of the drippings and cook, stirring constantly, until mixture is smooth and reaches the consistency of sauce, about 10 minutes. Season with thyme leaves, salt and pepper.

When pork is cool enough to handle, shred with a fork, then add it along with the sauce back to a large pan and reheat. Serve on crusty rolls or baguette, garnished as desired.

This sourdough baguette recipe makes baguettes with a classic, crunchy sourdough crust and a light and airy, chewy interior.

Sourdough Baguette Recipe

sourdough starter

high-grade flour (minimum 11% protein)

Start off by making your levain.In a clean jar, mix the 70g starter, 70g flour and the 70g water and stir well. Leave it to sit for at least 4 hours until it has well-doubled, but not collapsed. *See notes on starter in the post above.

Once your levain is well underway and at least nearly doubled, you can start the autolyse. Mix the 900g flour and the required amount of water and use wet hands to bring it together into a rough ball of dough. Leave this to sit for a minimum of an hour.

After it has sat for at least an hour and the levain has doubled, add the salt and levain to the dough and mix it well together using wet hands.Transfer it to a glass/stainless steel or ceramic tray.

For two hours, coil fold the dough every 15 minutes. See the video in the blog post on how to do a coil fold.

After two hours of folding, leave the dough to sit for another two hours.

Gently tip the dough from the tray onto a lightly floured bench and cut it into 4 even pieces.Take one piece and form it into a square. Take each of the four corners of the square, and bring them, one by one into the middle to create a little parcel. Flip this parcel upside down so it’s seam side down and then cup this gently in between your hands and rotate it around and around on the bench to form a ball.Leave the balls on a floured bench, covered with a tea towel, for around 2-3 hours until slightly puffed. If your kitchen is on the cooler side, the dough may need to be left for longer.

Once your dough has sat, you can shape each dough ball into a baguette and place it either in a baguette tray or in-between floured towels. To shape the dough, grab a dough ball and place it seam side up on a floured work surface. Gently form it into a horizontal rectangle. Take the bottom third of the dough and fold it up to meet the middle. Use your palm to push it and down and seal it together. Rotate the dough 180 degrees, and do the same to the top third of the dough.Now starting at the top right corner, fold over the top layer again with your left hand, but in small increments. Each bit you fold down, use your right palm to push it in and elongate the dough. Then start rolling it on the bench to lengthen it, tapering off at the ends to get that traditional baguette tip. It&#x27;s helpful to brush some of the flour away before this step of the shaping, as the baguettes will need to grip on the bench a little bit to create surface tension in the roll.

Place the baguettes in-between floured towels in a baguette tray, or pushed against each other so they keep their shape. Then they’ll go in the refrigerator for 8-20 hours.

When you are ready to bake the breads, preheat your oven and two oven trays to 230°C(446 °C), fan-bake.  If you&#x27;re using a standard oven, increase the oven temperature a bit. Once the oven is up to temperature, remove the baguettes from the fridge and gently tip the breads from the floured towels onto the heated oven trays. Sprinkle with a little flour and give at least 3 big angled slashes in the dough to allow the air to escape. How many slashes you do is up to you but if you don’t do enough or they aren’t deep enough, the air will burst out where you might not want it to.Place a few ice cubes in a tray in the oven alongside the baguettes to create the steam that will set the crust.

Bake the baguettes for 30-35 minutes until browned to your liking.

Rezept für Warmer Salat vom Ofengemüse mit Knoblauch-Kräuterbaguette » Über 3539x nachgekocht » 30min Zubereitung » 18 Zutaten » 658 kcal/Portion

Warmer Salat vom Ofengemüse mit Knoblauch-Kräuterbaguette

Salz Prise

breite Bohnen 400 g

Paprika, rot 2 St.

Paprika, gelb 2 St.

Cherrytomaten 250 g

Petersilie, frisch 40 g

Zwiebeln, rot 2 St.

Lorbeerblätter, getrocknet 1 St.

Olivenöl 6 EL

Pfeffer, schwarz Prise

Kräuter der Provence, getrocknet Prise

Joghurt, natur 150 g

Balsamicoessig, hell 2 EL

Ofen auf 220 °C (Umluft) vorheizen. In einem Topf ca. 1 l Salzwasser aufkochen. Gemüse und Kräuter waschen. Enden der Bohnen abknipsen, Bohnen leicht schräg in ca. 3–4 cm große Stücke schneiden und für ca. 5 Min. im Salzwasser garen. Paprika waschen, halbieren, Kerne und Strunk entfernen und Hälften vierteln. 

Tomaten waschen und halbieren. Zwiebel vierteln, schälen und einzelne Schichten voneinander trennen. Bohnen in ein Sieb abgießen und trocken schütteln.

Auf einem Backblech mit Backpapier Bohnen, Paprika, Tomaten, Zwiebel, Lorbeerblatt, Thymian und 4 EL Olivenöl miteinander vermengen. Das Gemüse gut salzen und pfeffern und für ca. 20 Min. im Ofen rösten. 

Knoblauch schälen, sehr fein hacken und in einer Schüssel mit Kräutern der Provence, 2 EL Olivenöl und Butter vermengen. 

Baguette leicht schräg im Abstand von ca. 2 cm ein-, aber nicht durchschneiden und alle Einschnitte mit je ca. ½ TL Kräuterbutter einstreichen. Restliche Kräuterbutter mit dem Pinsel gleichmäßig auf das Baguette verteilen und das Brot auf einem Rost mit Backpapier ca. 10–12 Min. goldgelb backen. 

Petersilie grob hacken. In eine Schüssel Joghurt, Honig, Balsamico, Salz und Pfeffer geben und daraus ein Dressing anrühren. 

Gemüse und Baguette aus dem Ofen nehmen und kurz abkühlen lassen. Kräuter entfernen, Gemüse zum Dressing geben, vermengen und ggf. mit Salz und Pfeffer abschmecken. Salat vom Ofengemüse auf Tellern anrichten, mit Petersilie bestreuen und gemeinsam mit dem Knoblauch-Kräuterbaguette servieren.

Guten Appetit!

[lidl-start-bold]Tipp: Hast du noch etwas Karotte, Pastinake oder Zucchini übrig? So kannst du dein Ofengemüse Beliebig erweitern. [lidl-end-bold]

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